Artichoke and Red Kidney Bean Salad

Preparation info
  • Serves


    • Difficulty


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By Tal Smith

Published 2014

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A good basic salad to which you could add other vegetables, such as aubergines, green beans or peppers. Or just serve as part of a mezze.


  • 500 g fresh artichoke quarters
  • 500 ml olive oil
  • 200 ml<


Marinate the artichokes in the olive oil, lemon juice, sugar, salt and pepper overnight (they will keep for a month in the fridge).

Soak the beans overnight in 3 times the amount of water. Cook the beans the next day in water until tender. Strain and allow the beans to cool completely. Add the beans and the origanum leaves (broken up by hand) and mix through.